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Winecork brittlegill

Russula adusta

A species of Russulas

Winecork brittlegill is a widespread mushroom species that typically makes its home on acidic soils in coniferous forests. It gets the name winecork from its smell, which is similar to that of empty wine barrels or bottle corks. The specific Latin name adusta translates as burn or toast and refers to the color of the stem.

Cap Diameter:

4 - 15 cm

Odor:

Mildly earthy, faintly sour, with a hint of aged cheese.

General Info About Winecork brittlegill

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Attributes of Winecork brittlegill

Cap Diameter

4 - 15 cm

Height

4 - 11 cm

Cap

Cap 5 - 20 cm across; dark red-brown to brown black; surface smooth, viscid or sticky; margin smooth

Cap Shape

Convex, Depressed

Cap Surfaces

Smooth, Slimy or slightly sticky

Gills

Adnate; crowded; cream

Gill Attachment

Attached

Stem

Stem 3 - 11 cm long, 1 - 5 cm thick; white, brown-grey

Stem Shapes

Cylindrical

Flesh

Grainy; turning brown

Ring

Ringless

Spore Print Color

White

Odor

Mildly earthy, faintly sour, with a hint of aged cheese.

Body Color

Brown

Black

Red

Gray

White

Flesh Bruises

Discolor to reddish or gray-black

Growth Form

Solitary, Scattered

Nutrient Gathering

Mycorrhizal

Substrate

On soil

You can find Winecork brittlegill by these plants:

Oaks, Spruces, Pines, Scots pine

Species Status

Rare, occasional

Endangered Species

How to Identify Winecork brittlegill

Fruiting Body Cap Gills

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Habitat of Winecork brittlegill

Winecork brittlegill typically resides in coniferous forests near pines but can also be found under deciduous trees like beech and oak. They prefer mountainous areas with indirect sunlight.

Hunting Values of Winecork brittlegill

Its edibility is disputed. It was once considered edible but now generally believed to possess mild toxicity.

Uses of Winecork brittlegill

Winecork brittlegill is considered a questionable edible mushroom, implying that it should be consumed with caution. It may have potential uses in culinary contexts, but due to the risks associated with its consumption, it is not widely popular or recommended. The precise value and seasonal availability of winecork brittlegill are less significant due to these safety concerns. When dealing with winecork brittlegill, it is crucial to prioritize food safety and consult expert guidance before considering its use.

Scientific Classification of Winecork brittlegill

Phylum

Club fungi

Class

Mushroom-forming fungi

Order

Russulales

Family

Russulaceae

Genus

Russulas

Similar Species to Winecork brittlegill

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Ugly milk-cap

Similar Species

Winecork brittlegill

How to Differentiate Between Ugly milk-cap and Winecork brittlegill?

Winecork brittlegill: Gills do not exude latex when damaged.

Ugly milk-cap: White to yellowish latex appears when gills are cut or bruised.

Tips for Finding Winecork brittlegill

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When is the Best Time to Find Winecork brittlegill

Seek winecork brittlegill in late summer to early autumn, after periods of rain, when the ground is moist but not waterlogged. Mild temperatures and high humidity increase their likelihood of being found.

What are the Ideal Soil Conditions for Winecork brittlegill

Prefers sandy, acidic soil.

What are Some Tips for Finding Winecork brittlegill

Search around coniferous trees such as pines, focusing on areas with indirect sunlight.
Check under deciduous trees like beech and oak for winecork brittlegill mushrooms.
Look in mountainous regions where these types of trees are abundant.
After rainfall, when the ground is damp, is an ideal time for locating winecork brittlegill.
Investigate areas with sandy, acidic soil, where winecork brittlegill is more likely to grow.

How to Clean and Preserve Winecork brittlegill

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How to Clean Winecork brittlegill

To clean winecork brittlegill, gently brush off any debris or dirt from the cap and stem using a soft brush. If necessary, use a damp cloth to wipe the surface without soaking the mushroom. Handle delicately to maintain its structure.

Tips on Dry Preservation of Winecork brittlegill

Drying Methods

Dehydrator Drying, Oven Drying, Air Drying

Drying Duration

6 - 12 months

Store in an airtight container, cool, dark, and dry place with low humidity.

Dehydrator drying: Useful for high-moisture mushrooms, providing consistent heat and airflow.

Oven drying: Good for thicker fleshed fungi, set to a low temperature with the door slightly open.

Air drying: Suitable for less humid climates, requires no energy, but longer duration.

Tips on Freezing Preservation of Winecork brittlegill

Freezing Methods

Blanching Before Freezing

Freezing Duration

10 - 12 months

Blanching before freezing: Briefly heat in boiling water to deactivate enzymes before freezing.

Tips on Refrigeration Preservation of Winecork brittlegill

Refrigerating Methods

Paper Bag Storage, Perforated Plastic Bag Storage, Cloth Wrapping, Original Packaging Storage

Temperature

2 - 4 ℃

Refrigerating Humidity

90 - 95 %

Refrigerating Duration

5 - 7 days

Paper Bag Storage: Store in paper bags to allow ventilation and moisture absorption, reducing spoilage.

Perforated Plastic Bag Storage: Use perforated plastic bags to balance moisture retention and air circulation.

Cloth Wrapping: Wrap in a damp cloth or paper towel to maintain humidity without causing sogginess.

Original Packaging Storage: Place in their original or similar containers with partial covering to allow some air movement.

Common Questions People Also Ask

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